For about 8 muffins:
- 4 ripe bananas
- 4 tbsp coco powder
- 4 tbsp peanut butter
1) in a foods processor, process bananas for about 20 seconds, then add coco powder and process for 20 sec more.
2). On a baking sheet, place 8 silicone muffin forms and distribute the mix evenly among them. Fill them up on about 1/3 of its volume.
3). Warm peanut butter in a microwave to soften it up. Place about 1/2 tbsp of peanut butter into center of each muffin and using toothpick make a couple swirls.
4). Bake in a pre-heated to 350F oven for about 40 min until edges are firm and center is somewhat firm.
5). Before eating, let them cool down completely, not removing from a form
Notes:
- use good quality coco powder. I use Dutch baking coco powder from Costco.
- use pure peanut butter, without oil, sugar, etc. I use organic one from Costco.
- I keep muffins in a container in a fridge. I like them better the next day, when they firm up even more.
- I used large silicone muffin forms, filling them on 1/4, that's why my muffins are looking flat.
